4 Ingredient Queso Blanco Recipe
This easy 4 Ingredient Queso Blanco recipe delivers a creamy, flavorful cheese dip perfect for snacking or entertaining. Using simple deli cheeses, fresh jalapeno, and evaporated milk, it melts smoothly to create a rich dip that can be easily thickened or thinned to your preference. Enjoy it warm with chips or as a versatile topping.
- Prep Time: 5 minutes
- Cook Time: 15 minutes stovetop / 1.5 hours slow cooker
- Total Time: 20 minutes stovetop / 1 hour 35 minutes slow cooker
- Yield: Approximately 4 cups of queso blanco dip 1x
- Category: Dip
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Cheese
- 1/2 pound White American deli sliced cheese, cut into cubes
- 1/2 pound Pepper Jack deli sliced cheese, cut into cubes
Additional Ingredients
- 1 small jalapeno, diced
- 1 can (12 fluid ounces) evaporated milk
- Optional: chips for serving
Instructions
- Prepare the cheese: Slice the White American and Pepper Jack deli cheese into cubes and place them into a saucepan to begin melting.
- Add jalapeno and evaporated milk: Stir in the diced jalapeno, then pour the entire can of evaporated milk into the saucepan with the cheese cubes.
- Melt the cheese slowly: Set the heat to low and stir frequently as the cheese melts. It’s important to heat slowly to prevent burning and to ensure a smooth dip.
- Adjust thickness: Once fully melted, cook the dip for a few extra minutes if you prefer a thicker consistency, stirring constantly.
- Thin if needed: For a thinner dip, add additional evaporated milk from a second can and stir until combined and smooth.
- Optional slow cooker method – add ingredients: Place all ingredients into a slow cooker as an alternative melting method.
- Slow cook the dip: Set the slow cooker to low, cover with a lid, and cook for 1 hour.
- Stir and continue cooking: Remove lid, whisk the dip to combine, then cover and cook for another hour or until the cheese is fully melted and creamy, around an hour and a half total.
- Adjust thickness in slow cooker: Similar to stovetop, add extra evaporated milk to thin the dip if desired, stirring well after adding.
Notes
- Use low heat on the stovetop to avoid burning the cheese and achieve the best melting results.
- The jalapeno adds a gentle heat; adjust the quantity based on your spice preference.
- Evaporated milk is key to creating a creamy texture without needing heavy cream.
- For a thinner or thicker queso blanco, simply adjust the amount of evaporated milk accordingly.
- The slow cooker method is perfect if you want to keep the dip warm for longer periods during parties or gatherings.
- Serve warm with tortilla chips or use as a topping for nachos, tacos, or other Mexican-inspired dishes.
Keywords: Queso Blanco, Cheese Dip, Easy Dip Recipe, Jalapeno Cheese Dip, Party Dip, Mexican Dip, 4 Ingredient Dip
Find it online: https://recipeswithmia.com/4-ingredient-queso-blanco-recipe/
